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  1. Exported from MasterCook

  2. BLACK-EYED PEAS AND RICE SALAD

  3. 8 Preparation Time :

  4. Categories : Salads Vegetables

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 3 c Hot cooked (boiled) rice

  7. 1 1/2 c Cooked black-eyed peas

  8. -ÿÿ

  9. 10 oz -Frozen black-eyed peas

  10. -(cooked according to

  11. - package directions)

  12. 1 tb Dijon-style mustard

  13. 1 t Salt (or to taste)

  14. Freshly ground pepper

  15. 3 tb Red wine vinegar

  16. 3/4 c Extra-virgin olive oil

  17. -(or part safflower oil)

  18. 1 md Onion -- minced

  19. 1 Garlic clove -- minced

  20. 1 lg Carrot -- peeled and grated

  21. 1/4 c Minced chives or parsley

  22. 1 Head of radicchio

  23. -ÿÿBoston lettuce

  24. -(for garnish)

  25. This salad version of the traditional Southern New

  26. Year's dish called Hoppin' John can be prepared a day

  27. ahead and stored in the refrigerator. Allow it to come

  28. to room temperature before serving. COOK THE RICE AND THE PEAS in advance. PREPARE THE VINAIGRETTE: WHISK

  29. THE MUSTARD, salt, pepper and vinegar until dissolved.

  30. Dribble in the oil while whisking. Toss the black-eyed

  31. peas and the rice with the vinaigrette until

  32. everything is nicely coated. Mix in the onion, garlic,

  33. carrot and chives or parsley. Bring to room

  34. temperature before serving. This dish can be prepared

  35. a day ahead and refrigerated, covered. Place in a bowl

  36. and surround with lettuce leaves; serve at room

  37. temperature. - - - - - - - - - - - - - - - - - -

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